Grape skin extracts as a sustainable source of antioxidants in an oil-in-water emulsion: an alternate natural approach to synthetic antioxidants using principal component analysis
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| Year | 2021 |
| Author | 邱亞伯* |
| Author count | 1 |
| Created date | 2021-09-16 |
| Author order | 第二作者 |
| Corresponding author | 是 |
| Publication year | 2021 |
| Publication month | 9 |
| Journal name | International Journal of Food Science and Technology |
| Journal sponsor | Wiley |
| Publication area | 美國 |
| Volume | 56 |
| Issue | 4 |
| Start page | 2336 |
| End page | 2344 |
| Publication type | |
| Review system | 是 |
| Language | Foreign Language |